Another day, another wiener at the Papilles owner's Knackig.
He calls chef Casey Lane the dark prince of 'No Substitutions, No Modifications."
The Baco Mercat chef plans a Tex-Mex-inspired menu, featuring fire-roasted salsas and grilled meats.
The Michelin-starred Santa Monica chef quietly brought Maui a grass-fed burger last winter, with plans to hatch it in L.A.
Peking Tavern strives to bring a bar scene together with authentic Beijing street cooking.
The brewery's owner, Andrew Luthi, might just be the youngest one on record.
The San Francisco pastry chef is bringing his edible exploration of former Soviet Republics to a Los Angeles gallery.
The new company comes from principals at the popular Hudson and The Churchill.
The neighborhood isn't so sure a recovery housing complex and late-night restaurant selling hooch should share space.
The Southeast Asian restaurant, sprung from a former speakeasy of sorts, is sharing space in a permanent collaboration with Fred Eric.
Paired with mixologists at the head of the game, John Rivera Sedlar honors the blue agave through new world ingredients and tequila-infused dishes.
Chef de cuisine Charles Olalia is making Downtown's famous "last bastion of fine-dining" more accessible while highlighting the season and the region.
Josef Centeno explains how he's going to make one-million dollars more than he initally projected this year.
Celebrity judges for The Epicurean Cup include Michael Richard, Josie LeBalch, and Bradley Ogden.
Increasingly, the Matsuhisa veteran is being praised for his produce more than his sashimi.
In L.A., your options include frozen beer, cupcake, lamb offal, chicken skin, and even pig's blood set on a skewer.
Here's your chance to drink in the beers of nearly 100 breweries for a reasonable cost.
Does this make food the new street wear?
The items are normally priced in the double digits, but are now available for cheaper and without limit.
Which raises the odds that UCLA could be next to get the brand's new create-it-yourself grilling concept.